Close

Taste · Weiyang Cantonese and Huaiyang Fusion Cuisine

Cantonese cuisine · ⭐ 4.1

Mingfeng Bo Ma Du, Yuanding Road

Dishes

• 

  Copper麻香 Chicken

  A flavorful chicken dish marinated and fried, then stir-fried with a special sesame-infused sauce for a rich, aromatic taste.
• 

  Braised君子菜 with Shark's Fin

  A refined dish featuring tender君子菜 and shark's fin braised in rich broth, delivering a harmonious blend of flavors.
• 

  Desert Cumin Lamb Ribs

  Fresh lamb ribs marinated with cumin and spices, then grilled to perfection—crispy outside, tender inside, with bold desert flavors.
• 

  Cantonese Roast Duck

  Cantonese roast duck is a classic dish made by marinating and roasting whole ducks until the skin is crispy and the meat tender, with a rich, savory flavor.
• 

  Signature Crispy Glass Pigeon

  A signature dish featuring tender young pigeon with a crispy, glass-like skin, marinated and roasted to perfection.
• 

  Signature Aromatic Spare Ribs

  Fresh pork spare ribs marinated and deep-fried, then simmered in a secret aromatic sauce for rich flavor and tender texture.
• 

  Boston Lobster

  Boston lobster is a dish featuring fresh Boston lobsters, typically cooked by steaming, boiling, or grilling to preserve its tender texture. Butter, garlic, and lemon juice are often added for enhanced flavor.
• 

  Boston Lobster with Sweet Potato Jelly

  Boston lobster paired with sweet potato jelly, offering a savory and refreshing dish combining tender lobster meat and smooth, slightly sweet jelly.
• 

  Chaoshan Braised Assortment

  Chao-style braised dish is a traditional Chaoshan cuisine, composed of various ingredients such as goose meat, duck meat, and tofu, carefully arranged after braising. During the braising process, the ingredients fully absorb the aroma and flavor of the braising liquid, resulting in a rich taste and tender, juicy meat.
• 

  Fresh Crab Paste Tofu

  Steamed crab meat and crab roe tofu is a dish made primarily with soft tofu, combined with fresh crab meat and crab roe. The tofu is cut into cubes and blanched before being set aside. The crab meat and roe are manually separated and then cooked together with the tofu. A suitable amount of broth or water is added and the dish is slowly stewed to allow the tofu to absorb the rich flavor of the crab.
• 

  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
• 

  Braised Yellow River Carp

  Braised Yellow River Carp is made with fresh Yellow River carp. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, ginger slices, and green onions to infuse flavor into the fish and create a rich, savory sauce.
• 

  Jade Oil Cake

  A traditional Chinese pastry made with spinach juice and flour, filled with red bean or meat, then deep-fried to a crispy golden finish.
• 

  Moutai Dongpo Pork

  Braised pork belly infused with Moutai liquor, tender and richly flavored.
• 

  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
• 

  Langshan Young Rooster Braised Pig's Feet

  Langshan young rooster and pig's feet are slowly braised, resulting in tender chicken and soft, glutinous pork. The dish features rich savory sauce, made using traditional Chinese cooking methods.
• 

  Golden Crispy Hanging Roasted Chicken

  A premium chicken dish marinated and roasted hanging-style, featuring a golden crispy skin and tender juicy meat.
• 

  Chang'an Gourd Chicken

  Chang'an葫芦 Chicken is a traditional Shaanxi dish made with a whole chicken and a gourd. The chicken is marinated, stuffed into the gourd, deep-fried until golden and crispy, then steamed to absorb flavor. The skin is crunchy and fragrant, while the meat remains tender and juicy.
• 

  Black Truffle Stuffed Morel Mushrooms

  Stuffed morel mushrooms with black truffle, pan-fried to golden crispness, offering a rich and aromatic flavor.

Reviews